From Sour Skittles to Slam Dunks: Notes from the Sweets & Snacks Expo

Niki St.Denis, Sales Manager Nyle Dehydrators at Sweets & Snacks Expo 2025, Indianapolis

Trade shows have a certain kind of energy—part networking, part sensory overload, and part snack-fueled fever dream. The Sweets & Snacks Expo in Indianapolis delivered all of the above. It’s the kind of event where you’re torn between talking shop with potential customers and figuring out how many free samples you can justify before someone starts judging. (Spoiler: there’s no judgment. Everyone’s doing it.)

This year’s event felt even bigger, with over 70 countries represented—making it clear that the future of snacking is not just creative, it’s truly global.

As I walked the show floor, one thing quickly became clear: sour is the new sweet. Last year, Hot Honey was the breakout flavor. While it’s still around, it didn’t dominate. This year, sour stole the show. It wasn’t just in candy—although the sour gummies were out in full force—it made its way into tangy chews, gum, and hard candies. It’s less of a flavor and more of a sensation, and based on the buzz (and the lip-puckering samples), it’s a trend that’s only gaining steam.

And it’s no coincidence—Gen Z’s influence was felt everywhere. From bold flavor preferences to snackable formats and social media-driven launches, younger consumers are clearly shaping the future of snacking.

I’ll admit it—I was hesitant to even mention this next part, because it was nearly impossible to walk the show floor without bumping into a booth offering crunchy, puffed, freeze-dried treats. And yes, I caved. I tried the freeze-dried Skittles. Who wouldn’t? They were crisp, colorful, and entirely too easy to snack on. The freeze-dried candy trend has officially exploded—it’s a fun, vibrant space full of sugar and pure snack nostalgia.

What’s interesting is how these preservation methods—freeze-drying and dehydration—are each carving out their own distinct identities in the snack world. Freeze-drying brings the crunch and whimsy to the candy aisle. But dehydration? That’s where real food production thrives. From protein snacks and whole ingredients to soft chews, marshmallows, and shelf-stable, clean-label products, dehydration supports the growing demand for functional and accessible nutrition.

It was also clear that low-sugar alternatives are gaining ground. Education sessions and product launches alike focused on how traditional confections are being reformulated to reduce sugar without sacrificing taste—often with functional ingredients playing a larger role.

Which brings me to one of the strongest players on the show floor: jerky.

If freeze-dried candy is loud and flashy, jerky is its disciplined, protein-packed cousin. The jerky and meat snack category continues to boom, and dehydration sits at the heart of that growth. Whether it’s beef, bison, turkey, or even plant-based options, jerky offers exactly what modern consumers are looking for—portable protein, clean ingredients, and long shelf life.

And it’s not just meat. Dehydrated fruits, vegetables, and extruded snack bases made a strong showing, appearing as foundational components in everything from granola clusters to superfood bars. Dehydration remains the go-to method for turning fresh ingredients into shelf-ready functional foods—with flavor and nutrients intact.

So yes, freeze-dried Skittles may have stolen a bit of the spotlight (and my sweet tooth’s attention), but it’s the powerful process of dehydration that continues to support the snack industry’s push toward consistency, nutrition, and shelf stability—for the everyday, health-conscious consumer.

On a more functional note, protein has officially taken over. Protein bars are nothing new, but now it seems that every product category is being infused with protein—from chewy candies to snackable wafers and protein shakes. You can’t walk more than 10 feet without bumping into a “high-protein” claim. And it makes sense—consumers are looking for convenience, health, and indulgence in one bite. The challenge for brands now is to deliver on flavor while still packing in that functional punch.

One conversation gaining momentum was around GLP-1 medications like Ozempic and Wegovy, and how they’re driving cutbacks in high-calorie, high-fat foods—especially at breakfast and dinner. Brands are taking notice, adjusting how they think about product development and portion strategies.

It wasn’t just new formats—classic favorites are back on the favorite list. Popcorn was absolutely everywhere—flavored, dusted, puffed, reinvented. I tried everything from jalapeño cheddar to Kraft Mac & Cheese-flavored popcorn. Pretzels weren’t far behind, showing up in all shapes and bold flavor profiles. Classic snacks are making a strong comeback with unexpected twists.

James Worthy, three-time NBA Champion – Sweets & Snacks Expo 2025 Indianapolis

Of course, trade shows aren’t just about trends—they’re about experiences. Some vendors went all out. The Hawaiian Host Group had James Worthy, the three-time NBA champion, at their booth. After photo ops, James gave a surprisingly heartfelt talk about teamwork, leadership, and preparing for life after sports. He spoke about the importance of knowing your role, understanding your teammates, and being prepared—both for retirement and whatever comes after. His message? Be honest, be ready, and surround yourself with good mentors (and, for athletes in particular, hire a great tax lawyer). His speech was powerful and unforgettable.

And he wasn’t the only attraction—brands across the floor were leaning into immersive marketing, drawing inspiration from TikTok trends, influencer partnerships, and sensory experiences to create lasting impressions.

As I left the show—arms full of samples—I couldn’t help but reflect on what these events really represent. Yes, they’re a showcase for flavor, trends, and product innovation, but more than that, they’re a snapshot of consumer culture. People want snacks that taste good, but they also want snacks that do more. More protein. More personality. More purpose.

Walking the show floor, it was clear just how much creativity goes into today’s snack products—behind every colorful display is a production process that has to deliver. At Nyle, we understand how important the final quality of your product is. That’s why we’re not just watching trends—we’re helping make them possible by giving producers the tools they need to create consistent, shelf-stable, high-quality snacks. We focus on what matters most: helping our customers deliver products they can stand behind.

Whatever shows up on next year’s floor, one thing’s for sure—it’ll be creative, unexpected, and worth the trip.

Niki St.Denis, Sales Manager – Nyle Dehydrators

For more information, don’t hesitate to contact us at dehydrators@nyle.com.